It’s monday, it’s the first day back for some after Christmas & so many of us are trying to get back in the swing of weeknight dinner plans.
I usually roast a chicken on a Monday as it’s a really affordable way to make the first part of the weeks lunches. This recipe tied in with that perfectly.
Also this would make great use of any leftover Sunday roast chicken!
I used some of the roasted shredded chicken to make these pinchofnom chimichanga’s and I was so impressed with them. I added 2 tsp of chipotle paste to the chicken mix & simmered it for longer so it reduced more.
I would definitely make these again & knowing they are healthy makes them taste even better!
I served these with my garlic spring rice (recipe in my highlights) fries for Ben & side salad!
Not such a bad Monday afterall ❤️